Broccoli and spinach soup with toasted almonds
A bright green soup of broccoli, spinach and leek, blended smooth and finished with a little oat cream and lemon. Toasted almonds add crunch. It takes 25 minutes and keeps well.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube.
Method
- Trim and slice the leek and wash it well. Cut the broccoli into florets and slice the stalk. Crush the garlic.
- Warm the oil in a large pan over a medium heat. Cook the leek for 5 minutes, until soft, then stir in the garlic for 1 minute.
- Add the broccoli, the stock cube and 700 ml of boiling water. Simmer for 8 minutes, until the broccoli is tender.
- Stir in the spinach and cook for 1 minute, until it wilts.
- Blend until smooth with a stick blender. Stir in the oat cream and a squeeze of lemon, then season.
- Toast the almonds in a dry pan for 3 minutes, chop them and scatter over each bowl.
Tip Do not cook the broccoli past tender, or the colour turns dull. The soup freezes well, minus the almonds.
Per portion
| Energy | 276 kcal |
| Protein | 13 g |
| Carbohydrate | 13 g |
| of which sugars | 8 g |
| Fat | 18 g |
| of which saturates | 3 g |
| Fibre | 9 g |
| Salt | 2.39 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- broccoli1
- spinach150 g
- leek1
- garlic2 cloves
- vegetable stock cube1
- oat cream50 ml
- almonds20 g
- olive oil1 tbsp
- lemon1
